This salsa is always in my fridge. ALWAYS.
It’s so true that we eat with our eyes and I just adore colorful foods. Salsa verde translates to “green sauce” and this one is an outstanding color. There are so many variations of salsa verde, every culture has their own version with different recipes using different spices and herbs. This is a Tex-Mex version of traditional Mexican salsa verde and I think it is just perfect.
This salsa is. Refreshing. Feisty. Versatile.
Just look at that green cascading in the sunlight, waiting to be drizzled (doused) over tacos, vegetables, eggs or whatever your heart desires. Used as a chip dip, of course. This is truly a universal sauce and can be used in so many different recipes to add just that umph of flavor. You can also make different variations, such as tomatillo-poblano cream sauce or add half a large avocado to the food processor to make a creamy avocado salsa. I have whipped up this salsa more times than I can count, it’s one of those recipes I truly am proud of and love to share with as many people as I can. It’s a recipe that is true to my heart and has been painstakingly tweaked and tested with until it made me truly HAPPY.
Tomatillos are just so lovely. Little plump green balls of deliciousness. You can find them in most grocery stores, or in Mexican specialty markets. They are tart, fruity and just a bit sweet. This salsa brings in other guests to the party and the outcome is a slasa that is just bursting with flavor and freshness from the jalapenos and cilantro and lots of citrus. All the vegetables get roasted till blackened under the broiler and then blended together to create this smokey, to-die-for flavor profile that is out of this world. Along with limes I add just a splash of orange juice and have found that to be the missing ingredient.
Simple, fresh ingredients just never disappoint.
- 10 tomatillos - husked, rinsed and halved
- 3 poblanos - halved and seeded
- 1-2 jalapenos, halved and stemmed
- 1/2 white onion
- 4 garlic cloves
- 2 tablespoons light olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon orange juice
- 1/4 cup packed cilantro with stems
- 1 teaspoon salt, or to taste
- Preheat the broiler. On a baking sheet place tomatillos, poblanos, jalapenos, onion and garlic. Drizzle with olive oil and lightly season with salt. Broil for 10-15 minutes or until blackened and blistered.
- Remove from oven and place in blender or food processor. Add lime juice, orange juice, cilantro, salt and pulse till desired consistency is achieved (no large chunks, scrape down sides if necessary).
- Salsa will keep in fridge for about a week.